Instructions

Place carcass, water and bay leaves in a large soup pot or Dutch oven. If carcass is not fully submerged, break it into pieces. Cover and bring to a simmer over high heat. Skim off foam, reduce heat to low, and simmer 1 hour.

Transfer bones to a large bowl using a slotted spoon. Discard bay leaves. Add remaining ingredients to broth; simmer, uncovered, about 1 hour or until vegetables are tender.

Remove meat from bones. Chop, stir into soup, and simmer 5 minutes or until thoroughly heated. Taste and add more salt if needed before serving.